Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.

When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.

Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.

To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.

Press stack lightly together with fingers.

Then roll out as before.

Method

Unroll the pastry sheet with one of the longer sides facing you. Imagine the pastry is like a book and spread the cream cheese over one half, then scatter over the grated Manchego and sprinkle with some paprika. Fold the other half of the pastry on top to sandwich and use a rolling pin to lightly roll to stick. Cut the pastry sandwich into 12 thin strips – shorter, rather than longer ones.

Twist each pastry strip and lay on the trays. Chill for at least 30 minutes.

When you’re ready to cook, preheat the oven to 200°C (180°C fan oven) Gas Mark 6, then bake for 10-15 minutes until golden brown and crispy.